Bonerboard

Even one for me! 😂

Atlanta Mayor Keisha Lance Bottoms on Trump: 'He should just stop talking' I don't know exactly who is the bottom ! 😞

Today is Whitsunday. For me it was never anything special, except that Whitmonday is a holiday in Germany. Now it has got another meaning for me. There is a very simple reason for this. We live on one of the 74 Whitsunday Islands. Whitsunday Island itself is the largest island and the centre of the Whitsunday Island Group. Since this island is very close, it is only a few minutes with our flybridge cruiser to get there. I love to have a walk on one of the Island's trails. My favourite is the Whitsunday Peak walk. The trail is 2.2 km one-way. Now, if you think this is a piece of cake, you are sorely mistaken. (I'll talk about a cake later.) This track is steep and physically demanding. Much of the track is rough and rocky. But the views of the Whitsundays from the island's highest peak at 407 m above sea level are sensational. As Whitsunday is not only the name of the island, but a special Sunday, baking is the order of the day. When Joel was amazed that @malelover got a cake named after him, I thought, what cake could be named after @JoelR . I just need to look at JoelR's profile photo and I am aware Joel is an athletic beefcake. The combination of beef and cake is an Aussie Pie for sure. I haven't tried to bake an Aussie pie yet, because Pat's pies - a shortcrust pastry base, topped with a puff pastry lid and filled with a stew of minced beef, onions, and mushrooms - are just too delicious. Back to a cake for @JoelR . It was important to me that the ingredients are available without having to travel around the world. I remembered a cake that I was able to bake quickly in the morning and serve it a few hours later. Something you need when you get a visit at short notice. I always have the ingredients for this cake in my house - in Germany. I was thinking that I have all the ingredients here in the pantry, but I realized that I do not have enough cream. The first thought was of course to ask our blokes if I may milk them ... However, I need 600 grams ... Cream is composed of the higher-fat layer skimmed from the top of milk. When I whip the cream for too long, I get butter (and buttermilk). So I thought, why not simply increase the fat percentage of the milk with butter. So I took 400 g of milk and 200 g of butter, put them in a pot and heated them until the butter had melted. I then put it in the blender and mixed it at high speed until I had a homogeneous, high-fat milk - cream. It is quite a good alternative for the cream and good enough to cook the pudding. Back to the actual subject again. Apart from easily available ingredients, a cake named after Joel should be sweet, fruity and juicy. Let's bake. For the cake base: 230 g flour 150 g sugar 100 g butter (cold) 18 g baking powder 1 egg 1 pinch salt 500 g Canned Apricot Halves (net weight) For the pudding: 600 g cream 30 g sugar 50 g cornstarch 1 egg yolk 1 vanilla pod Preparation: Preheat the oven to 180 °C. Add the flour, sugar, salt, egg and the lightly cut butter in a bowl. Knead everything quickly by hand into a pastry. As it is a kind of short pastry, please only knead until the dough just sticks together. Place the dough in a round, greased baking pan (diameter 28 cm) and spread it evenly by hand. Side note: Shortcrust pastry normally needs to chill. That's not necessary with this one. Bake it for 10 minutes at 180 °C top/bottom heat. Take the pre-baked base out of the oven and cover it with the apricot halves. Mix the cornstarch, sugar, egg yolk with some of the cream until smooth. Add the remaining cream, vanilla pulp to a saucepan, mix and bring to a boil. Add the cornstarch mixture and stir until the pudding thickens. Spread the pudding evenly over the cake. Bake it for 45 minutes at 180 °C. I love to give JoelR err the cake extra bottom heat in the final 5-10 minutes. This caramelises the base slightly and makes it a little crispy. You can also sprinkle some sugar on the surface of the hot cake. Let the cake cool down and serve with whipped cream. Now it's up to @JoelR to decide if the cake merits his name. The cake is sweet, fruity, juicy, but also masculine, as the bottom is crispy and the pudding is firm like a muscular guy.

Is her name Brenda? https://www.youtube.com/watch?v=z4i9d_rgJT4 😂

Also when it is reversed you 'll be nding with a rockbottom.

So here's the final featured faggot #5 : Darren Pizzi from Oz. The fag has been playing around with naked named exposure for a while now. His fag dick craves it when his balls are full but afterwards he starts to have doubts. So a typical faggot then. But he's here. His dick won out and he really wants to be exposed as part of the featured fag show. When I asked him how he felt about his named exposure he said: "I am still super cautious and concerned my name will be out there for all to see especially once they see some of the hard evidence that exposes me as a true fag". But when I asked him how his dick felt: "My dick would be hard but I still know once I jerked off I would be ashamed of how my cock could betray me to like it so much". I bet plenty of you fags on this Group have identified with that in the past. And then how would his dick react if friends or work colleagues saw pics of him naked online? "Thinking about this I think it would get soft but then after the fact maybe hard. Right now I am still fearful as all fuck to know this is possible". Hmm but then a fag's dick always gets it into trouble. The fag described 1st orgasm: "I first blew my load at around age 14. I remember using butter as lube it got messy but was only thing I had on hand. I was watching some action movie on tv with muscle bound guys while stroking. I know when I shot that first load I knew I would never again be the same. I felt guilty but i also wanted to stroke again as soon as I blew." Yep the fag dick was firmly in charge and has remained so ever since. More later in the week.

Aloha... enjoy the site and have fun. If you have questions just ask.

Welcome to AdonisMale @Ross55987 and thank you very much for introducing yourself. Maybe you like Bryce Evans, too. 😊

Frankie Cammarata

Michael Yerger

marketing day - walmart did not have any bleach (not in desperate need) nor the margarine I like - losers - I got most of my yayas out bitching to my hag in Dallas, so will turn to more pleasant topics. toothsome males I guess I choose Tony Lombardy, one of a couple of brunettes in the world who could make me give up blondes. this man has a butt, and he appears to know how to use it thanks to all clubmembers who awarded Likes and Stiffies, and here's hoping that long your stiffies wave! https://www.adonismale.com/files/file/21545-logan-kent/ https://www.adonismale.com/gallery/album/24473-lombardi-vince/ https://www.adonismale.com/files/file/21546-lombardy-tony/ https://www.adonismale.com/files/file/21547-london-anthony/ https://www.adonismale.com/gallery/album/24474-london-bryce/ Colt

Mahalo Kawika. Your words inspire. There are more heroes than we think, if we look closer. I got the chance to meet and talk with some of those who acted heroic. What they all had in common was that they did not see themselves as heroes, that their deeds were something completely natural. You can see it in the face of the young Australian man. He looks exhausted, but happy to have saved a koala.

yummy Fresh cherries off your own tree?

So, moving my collection of Brett Winters pics from yahoo to this site. I hope you enjoy this hunk Roger

Yves Len Unser